Effect of sorbitol, ethanol, and vitamin C on sensory quality, water content, peroxide value and microorganism of semi-dried tilapia fillet
Abstract
The effects of sorbitol, ethanol, and vitamin C on sensory quality, water content, peroxide value and microorganism of tilapia fillets were investigated. Fish fillets were immersed in a 10% brine solution (ratio of v/w: 3:1) for 15 minutes. After being drained, the fish were divided into 3 Groups: Group 1: (Control Group): Salted fish were sun dried for six hours; Group 2: salted fish were seasoned (sorbitol 8% combined with ethanol 39.5%-30ml/kg salted fish); Group 3: salted fish were seasoned (sorbitol 8% combined with vitamin C 0.4%). After being seasoned for 20 minutes, then drained for 20 minutes, fish fillets were dried in the sun for 6 hours. Fish were then dipped in a 0.5% chitosan solution for 20 seconds, drained, then vacuum packed (85%) in PA bags and then chilled stored at 2±2ºC. Using sorbitol combined with ethanol reduced water content faster than the Control Group and vitamin C Group in the same drying time. This decrease was from 80% to 50%. The sensory evaluation score was also higher in Group 2 compared to others. On the other hand, Group 3 showed the lowest peroxide value. After 3 weeks of chilled storage, sensory quality of all groups was satisfactory according to TCVN 3215-79, microorganism was still guaranteed at a safe level of use according to 46/2007/QĐ-BYT.
